Scooped: Acorn Squash and Cashew Sorbet

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Squash and pumpkin are everywhere, and I wanted to take advantage of some of the season's final local bounty. Pumpkin ice cream has become widespread enough to be considered something of a mainstream flavor—I'd recommend the rendition by the Chinatown Ice Cream Factory in Manhattan's Chinatown as an ideal example. The pumpkin's close cousin, the acorn squash, however, is usually considered a savory ingredient. But its flavor, a delicious combination of rich and nutty, and green and vegetal, works just as well in a dessert.

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About the author:Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (40 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants.

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